February 16

When the boy was old enough to order off the kiddy menu, he was extremely consistent.

He ordered only one thing, and one thing only.

Spaghetti.

That boy was, and still is,  serious about his pasta.

He was also serious about how he ate his garlic bread.

He poured honey all over it.

I love me some pasta too.    Fettuccine Alfredo, Spaghetti noodles with some butter and parm, Penne with butter and parm, macaroni and cheese.

Oh look, Internet, a theme!

I do not really care for Spaghetti and meatballs.

All that goopie  sauce covering up my pasta and cheese.

It is a crime.

So when I saw that Rebecca of Ezra Pound Cake had picked Real Spaghetti and Meatballs for last this Thursday’s  BB recipe,  I was kind of disappointed.

How could I make spaghetti and meatballs with out making spaghetti and meatballs?

Baked pasta.

I thickened the sauce so it wouldn’t be goopie, dumped a ton of mozzarella and parm on top and broiled it for the men for Valentines Day, because what doesn’t say love but a plate of pasta and cheese?

I also made some garlic bread, sans honey.

I also learned something important.

If your gonna purchase wine, make sure that you use it up then, because if you purchase wine and then leave it in your fridge for oh…say…3 months, it tastes kinda gross when you go to use it…say…3 months later for Baked Pasta.

Real Meatballs and Spaghetti

Ingredients

For the meatballs:

  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 1 pound ground beef
  • 1 cup fresh white bread crumbs (4 slices, crusts removed)
  • 1/4 cup seasoned dry bread crumbs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 cup freshly grated Parmesan cheese
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 extra-large egg, beaten
  • Vegetable oil
  • Olive oil

For the sauce:

  • 1 tablespoon good olive oil
  • 1 cup chopped yellow onion (1 onion)
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup good red wine, such as Chianti(or 3 month old $5 wine)
  • 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

For serving:

  • 1 1/2 pounds spaghetti, cooked according to package directions
  • Freshly grated Parmesan

Directions

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don’t crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don’t clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

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Published by

chocolatechic

Just an average wife, mother, and homeschooling woman

11 thoughts on “February 16”

  1. My son is like yours, except the honey on garlic bread. That’s um…just not right. I make my own spaghetti sauce and I don’t have a recipe, so I am going to give this a try, but we like the goopy sauce. 😀

    You are just not right.

  2. I really liked Ina’s Spags & MB recipe. Your baked pasta looks super yummy (even if it may contain rancid wine). and garlic bread with honey sounds…umm…”interesting”.

  3. Oh no! Be careful with old wine, it actually develops toxins after the seal (cork) is broken. It shouldn’t sit after opening for more than 3 days… I’m actually iffy on 3 days.

    The baked pasta looks great! I’m totally gagging about garlic bread and honey though. That’s almost an insult to garlic bread. *wink

    ~Cat

  4. I happen to love spaghetti though it is not usually something that I order when at a restaurant. As I kid I always preferred my mother’s spaghetti best and now I prefer my own. I will admit that I have found a restaurant that does know how to make spaghetti that I find to be very good.

    As for the honey on garlic bread….I think that you should have had his head, or at least the taste buds, examined when he was young as that is just way to left of normal to be good. 😉

  5. Uncle Jerry likes peanut butter and bread(I don’t think garlic bread) with his spaghetti. Your dish looks yummy. You know what they say, Tanya. You shouldn’t pour old wine into new skins, or is it new wine into old skins? Anyway out with the old and in with the new!!

  6. You’re just about the only blogger I know who can make a bowl of raw meat and egg look delicious. Great photography, as usual.

    I’m with you on not wanting anything to mess up my pasta and cheese, and I’m trying to imagine the taste of honey with garlic bread… nope, I can’t see it. You were wise to skip it!

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